Chillies!

About the Book

There are as many types of Chinese food as there are people in China; approximately 1.3 billion different dishes at last count. That’s more dishes than you and I go through in an average month!There’s the starchy and sturdy Beijing food, the fiery (-ish) vinegary Hunan food and the bland Cantonese food with its insistence on straight-from-the-tank freshness.None of these can hold a candle, nay, a flickering match, to the glorious riot of colours and tastes that is Sichuan food done right.

About the Author

Cecilie Gamst Berg has lived in China since 1988 and started cooking Sichuan food in 2002 because she felt Hong Kong chefs couldn’t do the spice right. Realising people love Sichuan food but think cooking it is too daunting, she set out to demystify this greatest of all cuisines.